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Whole Chicken - Oak or Apple Wood


Fire Starter
Joined Aug 9, 2013
Quick question - I have made many whole chickens in my MES 30 with Apple Wood but was thinking about using Oak for a change.
Any thoughts? What do you normally use? Any other tips?

Thanks again for all you great help....you guys are the best!



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Joined Mar 22, 2008
Oak will work it will be a heavier smoke taste then the apple but try it everybody has to try different woods and figure out which is best for their tastes.


Master of the Pit
Joined Dec 25, 2010
I agreeawith Piney.. from texas and I like a lot of smoke flavor. . Mesquite. . Oak.. Hickory. . But in my opinion. . Chicken takes smoke well
. So split the difference. . Half apple.. halk oak.. ;) best of both worlds ;)

bama bbq

Master of the Pit
Joined Sep 24, 2011
I'm a less is more kinda guy when it comes to smoke flavoring.  I use apple, peach, cherry etc for poultry and pork.  I reserve oak for beef.  I rarely use hickory or mesquite.  ...but hey who am I to say... I recommend you try it and see what you and your family/friends think.  It might be the best you/they ever had.

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